Homemade Salted Caramel Sauce

Salted Caramel Sauce

Description

This rich and buttery salted caramel sauce is smooth, luscious, and perfectly balanced between sweet and salty. Perfect for drizzling over ice cream, pancakes, cakes, coffee, or dipping fruit. Made with just a handful of ingredients, this homemade caramel is far superior to store-bought and comes together in under 20 minutes.

Ingredients

• 1 cup (200g) granulated sugar

• 6 tablespoons unsalted butter, cut into cubes, at room temperature

• 1/2 cup heavy cream, at room temperature

• 1 teaspoon flaky sea salt (or 3/4 tsp fine sea salt, adjust to taste)

Instructions

1. Melt the Sugar

   • In a medium heavy-bottomed saucepan over medium heat, add the sugar.

   • Stir constantly with a heat-resistant spatula or whisk as it melts into a golden-brown liquid.

2. Add the Butter

   • Once the sugar is fully melted and amber in color, carefully add the butter. It will bubble up vigorously — keep stirring until the butter is completely melted and combined.

3. Add the Cream

   • Slowly pour in the heavy cream while stirring. The mixture will bubble up again — keep stirring until smooth and fully combined.

4. Add Salt

   • Remove from heat and stir in the sea salt.

5. Cool & Store

   • Allow the sauce to cool for 10–15 minutes before transferring to a glass jar or container. It will thicken as it cools.

Equipment

• Medium heavy-bottomed saucepan

• Heat-resistant spatula or whisk

• Measuring cups and spoons

• Glass jar or heat-safe storage container

Prep Time

5 minutes

Cook Time

10–15 minutes

Total Time

15–20 minutes

Serving Size

Makes about 1 1/2 cups (approximately 12 servings, 2 tablespoons each)

Salted Caramel Sauce

This rich and buttery salted caramel sauce is smooth, luscious, and perfectly balanced between sweet and salty. Perfect for drizzling over ice cream, pancakes, cakes, coffee, or dipping fruit. Made with just a handful of ingredients, this homemade caramel is far superior to store-bought and comes together in under 20 minutes.

Print Recipe

Prep Time:5 minutes mins

Cook Time:15 minutes mins

Total Time:20 minutes mins

Equipment

• Medium heavy-bottomed saucepan
• Heat-resistant spatula or whisk
• Measuring cups and spoons
• Glass jar or heat-safe storage container

Ingredients

• 1 cup 200g granulated sugar
• 6 tablespoons unsalted butter cut into cubes, at room temperature
• 1/2 cup heavy cream at room temperature
• 1 teaspoon flaky sea salt or 3/4 tsp fine sea salt, adjust to taste

Instructions

• Melt the Sugar
• In a medium heavy-bottomed saucepan over medium heat, add the sugar.
• Stir constantly with a heat-resistant spatula or whisk as it melts into a golden-brown liquid.
• Add the Butter
• Once the sugar is fully melted and amber in color, carefully add the butter. It will bubble up vigorously — keep stirring until the butter is completely melted and combined.
• Add the Cream
• Slowly pour in the heavy cream while stirring. The mixture will bubble up again — keep stirring until smooth and fully combined.
• Add Salt
• Remove from heat and stir in the sea salt.
• Cool & Store
• Allow the sauce to cool for 10–15 minutes before transferring to a glass jar or container. It will thicken as it cools.

Servings: 12 servings

10 FAQs Salted Caramel Sauce

1. Can I use salted butter instead of unsalted butter?
   Yes, but reduce the added salt by half to avoid an overly salty sauce.

2. Why did my caramel crystallize?
   This can happen if sugar granules stick to the sides of the pan. Use a clean spatula and avoid stirring too aggressively at the start.

3. Can I make this without cream?
   Cream gives the sauce its richness; you can use whole milk in a pinch, but the texture will be thinner.

4. Is it normal for the caramel to bubble up so much?
   Yes adding butter and cream causes a big reaction. Use a tall saucepan to prevent overflow.

5. Can I double the recipe?
   Absolutely, but use a larger pot and be extra cautious when adding liquids to hot caramel.

6. How can I make the sauce thicker?
   Cook it a minute longer after adding the cream, but be careful not to burn it. It also thickens more as it cools.

7. How do I fix caramel that’s too runny?
   Return it to the pot and simmer for 2–3 minutes until it reaches the desired consistency.

8. Can I make this dairy-free?
   Yes, swap butter for vegan butter and heavy cream for full-fat coconut cream.

9. Why is my caramel grainy?
   It’s often due to undissolved sugar. Ensure the sugar melts completely before adding the butter.

10. Can I reheat caramel sauce?
    Yes microwave in 10–15 second intervals or warm in a saucepan over low heat, stirring until smooth.

How To Store Salted Caramel Sauce

• Room Temperature: Can be left at room temp for up to 1 day in a sealed jar.

• Refrigerator: Store in an airtight glass jar for up to 3 weeks. The sauce will thicken in the fridge, so reheat gently before serving.

• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and warm before using.

• Reheating Tip: If the sauce separates, stir or whisk while gently heating to restore smoothness.